Hello, darlings!​​In keeping with the ‘spirit’ of The Championships, Wimbledon, one hoped to stumble across a recipe with a tennis connection. Well, 'lo and behold' whilst flicking through my 1906 edition of Mrs Beeton’s Book of Household Management, there I discovered a recipe for Tennis Cake!

Darlings, as you’ll soon discover, Miss Windsor’s spin on Mrs Beeton’s most decadent, moist and luxurious Tennis Cake boasts an appealing light texture and colour - bestrewn with a plenteous amount of chopped almonds and flavoured with a subtle zing of lemon.

Photo by Miss Windsor: Mrs Beeton's Tennis Cake recipe!

Of course, I felt compelled to soak the dried fruit in a generous dousing of Wray & Nephew White Rum – Oh, aren't I a trifle naughty! However, please substitute with orange juice if baking for the 'teetotal' society, or if the taste of rum is just not your 'cup of tea'!

Darlings, following Mrs Beeton’s most welcome counsel, she suggests, “Suitable for a tennis afternoon tea” – Miss Windsor certainly agrees! Therefore, this perfect sweet treat must be consumed during those warm and blooming months of ‘summertide’; and goes down rather well with a generous tipple of Pimms' No.1 Cup, or a dainty cuppa of Rosie Lee - How spiffing! ​​

Photo by Miss Windsor - fancy a slice of Mrs Beeton's Tennis Cake?

So, darlings, now ‘the ball is in your court’, so to speak! please dash off to your kitchen and have a jolly good go at re-creating this palate tickling baked goodie - Toot sweet!

Run along now and wash your hands, in readiness for some culinary action on ‘centre court’!

Preheat your oven to 180*C / 160*Fan / 350*F / gas mark 4.

First off: prepare your cake tin with butter, then line the base and sides with greaseproof paper. Darlings, please make sure the paper stands at least 2.5 cm (1 inch) above the top of the tin, as this will help to prevent it from browning too quickly.

Now, sieve the flour into a separate mixing bowl. Sieve at least 3 or 4 times, as this will help to make the cake texture a tad lighter.

Using yet another mixing bowl and the back of a wooden spoon, merrily beat together the butter and sugar. Do so until the mixture has been whipped into a light cream! Now add the lemon zest and juice - beat well.

Beat in the eggs one at a time – much obliged!

Add the flour and fruit/almond concoction to the creamed butter mixture. Gently mix together - with oodles of love, of course!

If a little dry, bring the mixture to a cake batter consistency with a few glugs of milk or white rum. The mixture should easily slide off the spoon when ready!

Carefully pour the cake batter into your prepared tin. Then fold the sheets of newspaper (two at a time) until they stand a little above the greaseproof paper. Wrap them around the tin and tie tightly with string.

Place on the middle shelf of your oven and bake for approximately 1 & 1/2 hrs - start checking at 1 hour. Cover about half-way through with foil to stop the cake from browning too quickly.

Your culinary ‘masterpiece’ is ready when nicely browned and a skewer when inserted comes out clean.

Transfer to a cooling rack.

When completely cool prick all over with a skewer and brush with white rum. Cover cake with greaseproof paper and foil, then if you have one to hand pop into a Tupperware box.

Darlings, preferably the night before your guests arrive enwreathe with white icing or festoon with pretty ornaments of your choice.

Hello, Hannah from Gloucestershire!
What a pleasure to meet you here.
Thank you for your lovely comment, darling! I do hope you're enjoying Wimbledon season, and that you've treated your friends and family to a slice of Mrs Beeton's Tennis cake?
Miss Windsor X

Reply

Brian Whittaker

15/6/2018 02:46:41 pm

Now I'm getting in the mood for Wimbledon! I may try this with a glass of Pimm's. Cheers.

Hello, Brian!
Darling, Wimbledon season is surely upon us - are you having a gay ol' time? Oh, and I do hope you've had a go at making Mrs Beeton's Tennis Cake - I'm sure she'd be very proud of my dear one!
Goes down rather well with a glass of Pimm's or a cup of your favourite brew.
Miss Windsor X

Hello, Vander der Vlis!
It was a pleasure to meet you today on The Cooks Cook FB Forum.
Oh, I say, I'm I'm blushing now - how sweet of you!
Moving swiftly on my dear, I'm chuffed to pieces that you approve of my delicious creations - more on their way to tantalise your tastebuds!
Cheerio for now,
Miss Windsor X